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Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.

In a blender, combine the sliced banana, sliced zucchini, packed fresh spinach, large egg, milk, and maple syrup. Blend on high until the mixture is completely smooth and no visible pieces of vegetables remain. The mixture will be green.

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt until well combined.

Pour the green blended wet mixture into the bowl with the dry ingredients. Stir with a spatula until just combined. Be careful not to overmix; a few lumps are fine. The batter will turn a rich chocolatey brown.

Gently fold in 1 cup of chocolate chips into the batter.

Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full. Sprinkle additional chocolate chips on top of each muffin for garnish.

Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean. The muffins should be puffed and set.

Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Enjoy these fluffy, veggie-packed chocolate muffins!


Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.

In a blender, combine the sliced banana, sliced zucchini, packed fresh spinach, large egg, milk, and maple syrup. Blend on high until the mixture is completely smooth and no visible pieces of vegetables remain. The mixture will be green.

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt until well combined.

Pour the green blended wet mixture into the bowl with the dry ingredients. Stir with a spatula until just combined. Be careful not to overmix; a few lumps are fine. The batter will turn a rich chocolatey brown.

Gently fold in 1 cup of chocolate chips into the batter.

Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full. Sprinkle additional chocolate chips on top of each muffin for garnish.

Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean. The muffins should be puffed and set.

Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Enjoy these fluffy, veggie-packed chocolate muffins!
